Two versions of Lumpiang Ubod

Lumpiang UbodI am not too fond of deep fried foods so whenever I cook this, I use Olive oil which is the healthier oil. I love dipping it though with vinegar and garlic sauce. I will show you two ways to prepare Lumpia Ubod, the fried and fresh lumpia version.

Ubod Mixture
2 kilos ubod (coconut heart) cut in shoestring manner, boiled and drained
2 cloves of garlic, crushed
1 onion, chopped
1/2 kilo shrimps, shelled and sliced in small portions
2 Tablespoons patis (thin sauce)
1/2 kilo boiled pork cut into think strips
salt and pepper to taste
3 pieces Green beans, sliced (optional for accent)
1 piece carrots, sliced(optional for accent)
Lettuce for the fresh lumpia version

Procedure for Ubod Mixture

1. Saute garlic and onion in very little oil in the saucepan.

2. Add the shrimps and patis until the fishy taste is gone.

3. Add the pork and bring to a boil.

4. Season with salt and pepper.

5. Add the ubod and cook until tender.

6. Wrap ubod mixture in lumpia wrapper

  • if fried, you can buy ready made wrapper at the supermarket. Tuck in green beans and carrots in between the ubod mixture. Deep fry and serve with vinegar-garlic mixture
  • If fresh lumpia, Wrap Ubod mixture in lumpia wrapper (see recipe below) with a piece of lettuce inside. Serve with sauce (recipe below)

Lumpia wrapper

2 whole eggs
2 tablespoon vegetable oil
1 cup cornstarch
1 1/2 cups water
1/2 teaspoon salt

1. Beat eggs until thick then add oil.

2. Mix in alternating with cornstarch and water. Season with salt.

3. Heat little oil in a teflon pan before using to prevent sticking.

4. When oil is hot, line the bottom of the pan with thin layer of batter and cook until wrapper can be easily taken off the pan. Tilt the pain to spread the batter evenly.

Yield is 12 pieces so make 3 recipes to wrap the above ubod mixture

Sauce
1 cup sugar
3 cups water
3 tablespoons soy sauce
3 tablespoons cornstarch
1 1/2 teaspoon salt

Melt sugar in a saucepan using low heat. In a bowl, mix a little water, soy sauce, cornstarch and salt and mix until it comes out into a smooth paste. Add all the water to this paste. Pour this mixture in the saucepan of melted sugar. Stir until thick


4 thoughts on “Two versions of Lumpiang Ubod

  1. maricar

    hi, can i store the fresh wrapper in the fridge/freezer? if yes, how long? thanks!

  2. maricar

    hi, can i store the wrapper in the fridge/freezer? if yes, how long? thanks!

  3. Ross

    Hi – thanks for mentioning using a Teflon pan in your process. As a representative of DuPont, it’s great to see our products getting recommended online. It’s important to stay healthy and you recognize this by using Olive Oils when you cook. One of the benefits of Teflon is being able to use less fats and oils while cooking. If you are looking for any other recipes or ways to use Teflon products, drop me an email and I would be glad to help you out. Thanks! Cheers, Ross.

  4. maricon

    hi …thanks..i really love to cook esp.fresh lumpia will u pls send me more pinoy recipe..ill been cooking for the last decade of my life nd i love to cook.

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